I'm getting this post up a bit late because we enjoyed this amazing Seattle weather to the fullest today. Apparently January 25th is a pretty sure bet for a lovely day around these parts, because my Timehop pulled up a sunny and warm post-run photo from last year. This year, it was a perfect day to meet the new lion cubs and enjoy a visit to the zoo.
- Monday - Pizza
- Tuesday - Chicken and Veggies on the Grill with Brown Rice (gonna try a new marinade from Plain Chicken)
- Wednesday - Fancy Macaroni and Cheese with Roasted Broccoli (freezer leftovers of a favorite Pioneer Woman recipe)
- Thursday - Greek Turkey Meatball Salad (a staple from The Perfect Pantry)
- Friday - Chicken Enchilada Quinoa Bake (from Pink Parsley)
- Saturday - Bucatini with Butter Roasted Tomato Sauce (from Bon Appetit)
- Sunday - GAME DAY! Crock Pot Steak Chili (Janssen who blogs at Everyday Reading had posted this recipe to Spoonful and now it is gone :( Thankfully, she saved Superbowl Sunday by emailing it to me and I've pasted it below - enjoy!)
Crock Pot Steak Chili
What you'll need:
1 cup dry pinto beans, rinsed (or put a can in about half way through cooking)
1/2 pound steak
1 14-ounce can whole, peeled tomatoes, with juice (I use petite diced)
2 cups broth (beef, chicken, or vegetable work fine)
1/2 yellow onion, diced
2 Tablespoons tomato paste
2 Tablespoons brown sugar
1 Tablespoon chili powder
1 Tablespoon ancho chile powder
1 Tablespoon unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon salt
Throw it all in the pot and cook on low about 5-6 hours, or if you're using canned beans you can put it on high for 3-4.
As always, I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyers - be sure to check out all the great weekly menus!
Your menu sounds wonderful! Have to ask. What is Bucatini? Checking out the link now.
ReplyDeleteThe crock pot steak chili sounds amazing! Let me know how it turns out!
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